{"id":163181,"title":"H\u014drens\u014d gomaae – Japon usul\u00fc susaml\u0131 \u0131spanak","modified":"2026-08-17T19:36:10+02:00","plain":"Ha\u015flan\u0131p so\u011futulmu\u015f \u0131spana\u011f\u0131n, \u00f6\u011f\u00fct\u00fclm\u00fc\u015f beyaz susamla haz\u0131rlanan tatl\u0131-tuzlu ve f\u0131nd\u0131ks\u0131 aromal\u0131 bir sosa bulanm\u0131\u015f h\u00e2li.\n\n\n\nK\u00fc\u00e7\u00fck bir k\u00e2sede, parlak ve hafif \u0131l\u0131k \u0131spanak\u2026 Susam aromas\u0131 daha ilk anda \u00f6ne \u00e7\u0131k\u0131yor. Ezilmi\u015f beyaz susamdan yap\u0131lan sos, her yapra\u011f\u0131 usulca sar\u0131yor; yumu\u015fak, hafif tatl\u0131 ve i\u015ftah a\u00e7an o kavrulmu\u015f f\u0131nd\u0131ks\u0131 dip notayla.\n\n\n\nIspanak diri dokusunu korur, sos da k\u00e2senin dibine \u00e7\u00f6kmez. \u0130lk lokmaya kadar bunu s\u0131radan bir sebze garnit\u00fcr\u00fc sanabilirsiniz.\n\n\n\nAyn\u0131 sade \u00e7izgide bir ba\u015fka so\u011fuk k\u00fc\u00e7\u00fck tabak : hiyayakko, neredeyse hi\u00e7 s\u00fcslenmeden sunulan taptaze tofu.\n\n\n\nH\u014drens\u014d gomaae nedir ?\n\n\n\nH\u014drens\u014d gomaae, beyaz susam sosuna bulanm\u0131\u015f ha\u015flanm\u0131\u015f \u0131spanakt\u0131r; sos, soya sosu, \u015feker, sake ve dashi ile haz\u0131rlan\u0131r. Susam tad\u0131 bask\u0131nd\u0131r ve sos fazla bol tutulmaz : k\u00e2senin dibinde birikmek yerine yapraklara tutunur.\n\n\n\nBu yemek, sebzenin pi\u015firilip iyice s\u00fcz\u00fcld\u00fc\u011f\u00fc, ard\u0131ndan servis edilmeden hemen \u00f6nce \u00e7e\u015fniyle harmanland\u0131\u011f\u0131 geni\u015f Japon \u00e7e\u015fnili sebzeler ailesine aittir.\n\n\n\nPilav\u0131n yan\u0131nda sunulan benzer bir k\u00fc\u00e7\u00fck tabak daha : tsukemono, Japon usul\u00fc salamura sebzeler.\n\n\n\nTemel tekni\u011fin ad\u0131 sh\u014dyu-arai. Ispanak ha\u015flan\u0131p ilk kez s\u0131k\u0131ld\u0131ktan sonra \u00fczerine biraz soya sosu gezdirilir, ard\u0131ndan ikinci kez s\u0131k\u0131l\u0131r.\n\n\n\nB\u00f6ylece \u0131spanak hafif\u00e7e tatlan\u0131r ve fazla suyunu b\u0131rak\u0131r; bu da susam sosunun sulanmas\u0131n\u0131 \u00f6nler. Ad\u0131 da bunu anlat\u0131r : h\u014drens\u014d \u0131spanak, goma-ae ise \u201csusamla harmanlanm\u0131\u015f\u201d demektir.\n\n\n\nBu kez bamyayla haz\u0131rlanan, ayn\u0131 mant\u0131\u011fa dayanan bir ba\u015fka tarif : okra no ohitashi\n\n\n\nH\u014drens\u014d gomaae'nin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nYeme\u011fin temelini \u0131spanak olu\u015fturur. Ispanak k\u0131sa s\u00fcre ha\u015flan\u0131r, so\u011fuk suda \u015foklan\u0131r, ard\u0131ndan sos yapraklar\u0131 suland\u0131rmadan sars\u0131n diye iyice s\u0131k\u0131l\u0131r. Ha\u015flama suyuna eklenen biraz tuz, canl\u0131 ye\u015fil rengin korunmas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nBeyaz susam taneleri bu \u00e7e\u015fninin kalbidir. Kuru tavada kavrulur, sonra h\u00e2l\u00e2 \u0131l\u0131kken Japon havan\u0131 suribachide, yapraklara iyice tutunan koyu k\u0131vaml\u0131 ve hafif p\u00fct\u00fcrl\u00fc bir ezme h\u00e2line gelene kadar \u00f6\u011f\u00fct\u00fcl\u00fcr. Soya sosu iki a\u015famada devreye girer : \u00f6nce sh\u014dyu-arai i\u00e7in az miktarda kullan\u0131l\u0131r, ard\u0131ndan sosa eklenerek ona umami derinli\u011fi kazand\u0131r\u0131r.\n\n\n\n\u015eeker, soya sosunun tuzlulu\u011funu yuvarlar ve sebzenin hafif ac\u0131ms\u0131 tad\u0131n\u0131 dengeler. Sake lezzet dengesini inceltir; dashi ise susam ezmesini, yapraklar\u0131 e\u015fit bi\u00e7imde kaplayacak kadar a\u00e7ar.\n\n\n\n\u0130yi bir h\u014drens\u014d gomaae i\u00e7in ipu\u00e7lar\u0131\n\n\n\nIspanak hafif\u00e7e pi\u015firilmeli; \u00f6nce saplar, sonra yapraklar ve ard\u0131ndan rengi sabitlemek i\u00e7in hemen so\u011fuk suya al\u0131nmal\u0131d\u0131r. \u0130\u015fin p\u00fcf noktas\u0131, sh\u014dyu-arai \u00f6ncesi ve sonras\u0131nda \u0131spana\u011f\u0131 iyi s\u0131kmakt\u0131r; b\u00f6ylece hi\u00e7bir \u015fey sosu suland\u0131rmaz. Sos, h\u00e2l\u00e2 \u0131l\u0131k olan kavrulmu\u015f susam \u00f6\u011f\u00fct\u00fclerek haz\u0131rlan\u0131r; \u0131spanak da dokusunu korumas\u0131 i\u00e7in en son anda kar\u0131\u015ft\u0131r\u0131l\u0131r.\n\n\n\nBunu tam bir \u00f6\u011f\u00fcne \u00e7evirmek i\u00e7in yan\u0131na dolu dolu bir k\u00e2se gyudon \u00e7ok yak\u0131\u015f\u0131r.\n\n\n\nSofrada gomaae, miso \u00e7orbas\u0131, onigiri ya da teriyaki tavuk yan\u0131nda servis edilen bir garnit\u00fcrd\u00fcr. Bitkisel bir versiyon i\u00e7in klasik dashi yerine kombu dashisi kullan\u0131labilir ; gerekti\u011finde soya sosu da gl\u00fctensiz bir tamari ile de\u011fi\u015ftirilebilir.\n\n\n\n\n\n\tH\u014drens\u014d gomaae - Japon usul\u00fc susaml\u0131 \u0131spanak\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g \u0131spanaktuz (ha\u015flama suyu i\u00e7in)soya sosu (\u0131spanak i\u00e7in, biraz (sh\u014dyu-arai))Susam sosu5 yemek ka\u015f\u0131\u011f\u0131 beyaz susam1 yemek ka\u015f\u0131\u011f\u0131 \u015feker (biraz eksik)1.5 yemek ka\u015f\u0131\u011f\u0131 soya sosu (Japon usul\u00fc (Kikkoman tarz\u0131))1 \u00e7ay ka\u015f\u0131\u011f\u0131 sake1 yemek ka\u015f\u0131\u011f\u0131 dashi\t\n\t\n\t\tIspana\u011f\u0131n haz\u0131rlan\u0131\u015f\u0131B\u00fcy\u00fck bir tencerede tuzlu suyu kaynat\u0131n.Ispanak saplar\u0131n\u0131n dip k\u0131sm\u0131na art\u0131 \u015feklinde kesikler at\u0131n.\u00d6nce saplar\u0131, ard\u0131ndan yapraklar\u0131 kaynar suya at\u0131n.Ispanaklar diri kalacak \u015fekilde pi\u015fince hemen so\u011fuk suya al\u0131n.Fazla suyunu \u00e7\u0131karmak i\u00e7in s\u0131k\u0131n.\u00dczerine biraz soya sosu gezdirin, ard\u0131ndan tekrar s\u0131k\u0131n (sh\u014dyu-arai).Ispanaklar\u0131 yakla\u015f\u0131k 3 cm uzunlu\u011funda do\u011fray\u0131n.Susam sosuSusam\u0131, nemini almas\u0131 i\u00e7in kuru bir tavada kavurun; ard\u0131ndan h\u00e2l\u00e2 s\u0131cakken tamamen kuru bir havana (suribachi) al\u0131n.Susam\u0131 iyice ezin.\u015eekeri, soya sosunu, sakeyi ve dashiyi ekleyip sos k\u0131vam\u0131 alana kadar kar\u0131\u015ft\u0131r\u0131n.Birle\u015ftirmeServis etmeden hemen \u00f6nce \u0131spanaklar\u0131 susam sosuyla kar\u0131\u015ft\u0131r\u0131n.\t\n\t\n\t\t\nHa\u015flama suyunu tuzlamak, \u0131spana\u011f\u0131n canl\u0131 ye\u015fil rengini korumaya yard\u0131mc\u0131 olur.\nSaplar\u0131 art\u0131 \u015feklinde kesip yapraklardan \u00f6nce suya atmak, daha dengeli pi\u015fmelerini sa\u011flar; hemen so\u011fuk suya almak ise rengini sabitler.\nSh\u014dyu-arai (ha\u015flanm\u0131\u015f \u0131spana\u011f\u0131n \u00fczerine biraz soya sosu gezdirip ard\u0131ndan s\u0131kmak), hem lezzet verir hem de fazla suyu alarak susam sosunun sulanmas\u0131n\u0131 \u00f6nler.\nJapon usul\u00fc terbiyeli sebze yemeklerinde oldu\u011fu gibi, fazla nem olu\u015fmamas\u0131 i\u00e7in \u0131spana\u011f\u0131 sosla servis etmeden hemen \u00f6nce kar\u0131\u015ft\u0131r\u0131n.\n\n\t\n\t\n\t\tAccompagnementJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163181","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=163181"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163181\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/159357"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=163181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=163181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=163181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}